ByRebekah Winscott Christmas, Cookies

Peppermint Bark Cookies

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What are peppermint bark cookies? These soft chocolate sugar cookies are dipped in creamy peppermint white chocolate for a festive treat that feels right at home on any holiday dessert tray. They capture everything you love about classic peppermint bark, but in a soft, bakery-style cookie that’s just as fun to bake as it is to share.

A close-up of a bitten peppermint bark cookie showing a fudgy chocolate center topped with creamy white chocolate frosting and crushed peppermint.
Soft, chewy, and full of peppermint bark flavor!

Peppermint bark cookies are guaranteed to stand out on any Christmas cookie tray. If you’re looking for a cookie that will impress at a work party, bake sale, holiday gathering, or Christmas cookie exchange, this is the one to make. Every single one of my taste testers (all 10 of them!!!!) couldn’t stop talking about these cookies and kept coming back for another bite.

Chocolate peppermint bark cookies topped with creamy white chocolate frosting and crushed peppermint, arranged on a wooden surface beside a jar of peppermint candies.
These soft, chewy peppermint bark cookies are the perfect holiday treat!

If you love festive holiday cookies or classic peppermint desserts, this recipe is about to become your new winter favorite, simple to bake, endlessly giftable, and always a crowd-pleaser.

Why You’ll Love These Peppermint Bark Cookies

  • Soft and chewy texture. These chocolate cookies stay soft in the center with perfectly chewy edges.
  • Classic holiday flavors. Chocolate, white chocolate, and peppermint come together in every festive bite.
  • Easy to make. Simple ingredients and straightforward steps make this recipe beginner-friendly.
  • Perfect for cookie exchanges. These festive cookies look impressive and travel well for holiday gatherings.
  • Freezer-friendly. Freeze the dough or baked cookies for easy holiday treats anytime.

Ingredients You’ll Need

(Keep scrolling to the recipe card below for the full printable recipe!)

For the Cookies

  • Devil’s food cake mix
  • Melted butter
  • Eggs
  • Crushed peppermint soft puffs candies

For the White Chocolate Peppermint Frosting

  • Powdered sugar
  • Butter
  • Vanilla extract
  • Peppermint extract
  • Chopped white chocolate
  • Crushed peppermint soft puffs candies

Tip: Soft puffs peppermint candies work best in this recipe. Hard peppermint candies can become too crunchy and may not blend as smoothly into the cookies and frosting.

How to Make Peppermint Bark Cookies

A metal mixing bowl filled with chocolate cake mix, eggs, and melted butter being combined to make peppermint bark cookie dough.
A close-up of chocolate peppermint cookie dough with crushed peppermint candies mixed in, shown on a spatula over a mixing bowl.
A tray of freshly baked peppermint bark cookies with melted chocolate and peppermint pieces on parchment paper.
A close-up of creamy white chocolate peppermint frosting being mixed with a spatula in a stainless steel bowl.
A spatula spreading creamy white chocolate peppermint frosting onto freshly baked chocolate peppermint cookies on a parchment-lined pan.
Freshly frosted topped with crushed peppermint candies and white chocolate pieces on parchment paper.

Step 1 – Preheat the oven to 375°F and line a baking pan with parchment paper. This helps keep the cookies from sticking and makes cleanup easier.
Step 2 – In a large bowl, whisk together the devil’s food cake mix, melted butter, and eggs until the dough is smooth and fully combined.
Step 3 – Gently fold in the crushed peppermint soft puffs candies. Soft puffs work best because they blend into the cookies better than hard peppermint candies.
Step 4 – Cover the bowl and refrigerate the cookie dough for at least 30 minutes. Chilling helps the dough firm up so the cookies bake thick and chewy.
Step 5 – Using an ice cream scoop, scoop the dough onto the prepared baking pan, spacing the cookies about 2 inches apart. Bake at 375°F for 12 minutes, then set aside to cool completely.
Step 6 – In a large mixing bowl, cream the butter and powdered sugar until fluffy and smooth. Mix in the peppermint extract and vanilla extract, then fold in the chopped white chocolate.
Step 7 – Place the frosting in the refrigerator while the cookies finish cooling. This helps the frosting firm up slightly so it’s easier to spoon onto the cookies.
Step 8 – Once the cookies are fully cooled, top each cookie with a spoonful of frosting. Sprinkle with extra crushed peppermint soft puffs candies for a festive peppermint bark finish.

A close-up of a stack of peppermint bark cookies topped with creamy white chocolate frosting and crushed peppermint candies.
A festive batch of peppermint bark cookies ready to share.

Tips for Perfect Peppermint Bark Cookies

  • Don’t skip chilling the dough. Refrigerating the dough for at least 30 minutes helps prevent spreading and creates thicker, chewier cookies.
  • Cream the butter and powdered sugar well. Beating them until light and fluffy creates a smooth, creamy frosting that spreads easily.
  • Add extra crushed peppermint candies on top. A final sprinkle of crushed peppermint candies adds festive color, extra crunch, and a beautiful peppermint bark look.
  • Chill the frosting while the cookies cool. A short chill in the refrigerator helps the frosting thicken slightly, making it easier to spoon onto each cookie.
Soft chocolate peppermint bark cookies topped with creamy white frosting and crushed peppermint candies, arranged on a wooden table.
Rich chocolate cookies topped with fluffy white frosting and crushed peppermint — festive, simple, and irresistibly chewy.

How to Store

  • Store at room temperature for up to 3 days. Place the cookies in an airtight container and keep them in a cool, dry place away from direct sunlight.
  • Refrigerate for longer storage. Because these cookies are topped with a butter-based frosting, they can be stored in the refrigerator for up to 1 week. Allow them to sit at room temperature for 15 to 20 minutes before serving for the best texture.
  • Use an airtight container. Keeping the cookies tightly covered helps prevent them from drying out and keeps the frosting fresh.
  • Layer carefully. If stacking the cookies, place a sheet of parchment or wax paper between layers to protect the frosting and peppermint topping.
  • For the freshest flavor, enjoy within a few days. The peppermint candies maintain their best texture and appearance when the cookies are eaten shortly after decorating.

FAQs – Peppermint Bark Cookies

Absolutely! Crushed candy canes work perfectly in these cookies if that’s what you have on hand. Just keep in mind that candy canes are a bit crunchier than peppermint puffs, so they’ll add extra texture.

Tip: I love using half soft puffs and half candy canes for the best of both worlds — soft and melty, but still festive and sparkly.

Yes! You can prepare the dough up to 24 hours in advance. Simply cover it tightly and refrigerate until you’re ready to bake. When you’re ready, let it rest at room temperature for about 10 minutes so it scoops easily.

You can also freeze unfrosted baked cookies for up to 3 months — a great way to plan ahead for holiday baking or cookie swaps.

You sure can! If you want a simpler version, drizzle melted white chocolate over the cooled cookies and sprinkle crushed peppermint on top. It still gives that classic peppermint bark flavor with less prep time — perfect for busy baking days or gifting in bulk.

Let the frosting set completely before packing. Layer the cookies between sheets of wax paper in a holiday tin or gift box, and tuck in a few mini candy canes or a printed recipe card for a personal touch.

These cookies hold up beautifully during shipping and make thoughtful homemade gifts for friends, teachers, or neighbors.

Yes! For a dairy-free version, use plant-based butter and dairy-free white chocolate chips. To make them gluten-free, swap the cake mix for a gluten-free chocolate cake mix. The texture will be slightly softer, but just aYes!

For a dairy-free version, use plant-based butter and dairy-free white chocolate chips.
To make them gluten-free, swap in a gluten-free chocolate cake mix — the texture will be slightly softer, but the flavor stays rich and fudgy.

I’ve tested both versions, and they’re just as delicious — chewy, minty, and festive!as chewy and flavorful.

A stack of thick, chewy peppermint bark cookies layered with creamy white chocolate frosting and topped with crushed peppermint candy.
Stack up these soft peppermint bark cookies for gifting or cookie swaps.

More Christmas Dessert Recipes

Did you make these Peppermint Bark Cookies? Leave a rating and a comment below, I love hearing how they turned out!

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Peppermint Bark Cookies (Soft, Chewy & Festive)

Recipe by Rebekah Winscott

These easy peppermint bark cookies are made with devil’s food cake mix, crushed peppermint soft puffs candies, and a creamy white chocolate peppermint frosting. Soft, chewy, and packed with festive holiday flavor, they’re perfect for Christmas cookie trays, cookie exchanges, and homemade holiday gifts.

  • Total Time22 minutes
  • Yield9 1x
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Ingredients

Units Scale

Cookie Ingredients:

  • 1 (15.25 ounces) box of devils food cake mix
  • 1/2 cup melted butter
  • 2 large eggs, room temperature
  • 1 cup of crushed peppermint soft puffs candies ( hard peppermint candies are not reccomended for this).

White chocolate Peppermint frosting ingredients:

  • 3 cups powder sugar
  • 1/4 teaspoons vanilla extract
  • 1/4 teaspoons peppermint extract
  • 1 stick butter, room temperature
  • 1/4 cup chopped white chocolate
  • 1 cup crushed peppermint soft puffs candies

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together cake mix, eggs, and melted butter until smooth.
  3. Fold in crushed peppermint soft puffs candies.
  4. Cover and refrigerate for at least 30 minutes.
  5. Using an ice cream scoop, portion dough and place on prepared pan, spacing 2 inches apart.
  6. Bake for 12 minutes, or until edges are set and centers look soft.
  7. Cool completely on a wire rack before frosting.
  8. Make frosting: Cream butter and powdered sugar until fluffy. Beat in peppermint and vanilla extracts. Fold in chopped white chocolate. Refrigerate until cookies are cool.
  9. Frost each cookie with a spoonful of frosting and top with crushed peppermint candies.

Notes

  • Soft peppermint puffs melt gently — avoid hard candies.
  • For stronger mint flavor, add a drop more peppermint extract to the frosting.
  • Chill frosting 10 minutes before spreading for neater tops.
  • To refresh cookies later, microwave 8 seconds for that fresh-baked chew.

Nutrition

  • Serving Size: 1
  • Calories: 228 kcal
  • Sugar: 25 g
  • Sodium: 180 mg
  • Fat: 11 g
  • Saturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 31 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 35 mg

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Posted In: Christmas, Cookies

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Rebekah Winscott

Food Blogger

Rebekah Winscott is a Lancaster, Pennsylvania–based food blogger and the creator of This Nana Can Cook, where she shares approachable, flavorful recipes for everyday cooks. Inspired by her grandmother’s timeless dishes, she blends quick, delicious meals with heartwarming storytelling and practical kitchen tips.

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